Willamette Valley Vineyards Pinot Gris 2014: Very light straw color; grapefruit, nectarine, pinch of peach on the nose;
tangerine, grapefruit, citrus fruits, white peach on the palate. Wonderfully clean, no oak, racy acidity balanced by hint of sweetness, flavor layers and complexity with sur lie fermentation (leaving wine in contact with the dead yeast and other particles—the lees—that precipitate out of the wine during secondary fermentation; sur lie adds an element of yeasty aroma and taste; the alternative is to transfer the wine—racking—to another container, leaving the lees behind). In this wine, sur lie adds a nuance of nutty and creates creaminess. Great chardonnays and Champagnes typically ferment sur lie (French for “on lees”). Some beers use this style, too, except the dead yeast particulates are called “trub” in brewing. Pinot gris (pinot grigio in Italy—in both languages “grey pinot” references typically greyish-blue fruit) now is Oregon’s second-most planted grape variety (behind its progenitor pinot noir), and this effort shows you why. Willamette Valley Vineyards consistently impresses with its delicious, well-priced, very correct-to-the-grape wines (as opposed to manufacturing a commodity beverage focus-group-aimed at a specific demographic). This is an exceptional value, food-friendly, delicious, true to the grape. $16
Willamette Valley Vineyards website
Second photo: pinot gris/pinot grigio grapes
